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 Best Chocolate Cake by Billington's on a cake stand, with a slice cut out showing the cream layer inside. Next to a bag of Billington's Golden Caster and Light Muscovado Sugar
110Total Time
40Prep Time
30Bake Time
12Serves
Easy

Best Chocolate Cake by Billington's

Exclusive

24 Reviews

  • Nut Free

About Billington's Best Chocolate Cake

Recreating Billington's Best Chocolate Cake at home is simpler than you may think. Using Billington's sugars which are bursting with flavour and texture, you're just 9 steps away from baking a moreish, rich cake you'll come back to bake every time. 

Think you've already got your go-to everyday Chocolate Cake Recipe? Think again. This cake has a velvety creamy filling, sandwiched together with indulgent dark chocolate sponge, and is smothered in a silky chocolate ganache. Who say's Chocolate Cake is just for special occasions? Billington's have created a simple yet deliciously indulgent Chocolate Cake which makes biting into a slice of this cake a magical moment, whatever the occasion. 

Do you love the flavours and colour Billington's sugar brings to your bakes? Why not pair the rich taste of Billington's Molasses with ginger in a Gingerbread Birthday Cake, keep things cosy with Billington's Ultimate Sticky Toffee Pudding, or bake up the gooiest Chocolate Brownies you'll ever lay eyes on.

Store in an air-tight container, consume within 5 days.

110Total Time
40Prep Time
30Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line two 8” tins

  2. Step 2:

    Place all of the cake ingredients apart from the boiling water into a mixing bowl. Using an electric whisk, beat mixture until smooth

  3. Step 3:

    Once combined, gradually add the boiling water a bit at a time until you have a smooth but liquid cake mix

  4. Step 4:

    Divide the cake batter between the 2 tins and place in the middle of the oven for 25-30 mins. You can check to see if the cake is ready by inserting a metal skewer into the centre of the cake and if this comes out clean, the cake is ready. If not, allow to bake for another few minutes and check again

  5. Step 5:

    Once baked, remove from the oven and allow to cool in their tins for at least 20 mins, then place on a wire rack

  6. Step 6:

    To make the cream cheese filling, Lightly whip the cream cheese then sieve in the icing sugar and add the vanilla extract and beat until smooth but firm. You can then add the double cream a little at a time at first and then fold in the rest.

  7. Step 7:

    Spread your cream cheese mixture into the centre of one of the cakes and using a pallet knife, smooth over the rest of the surface of the cake until evenly spread. Now sit the second layer of cake on top of the filling. Run a pallet knife around the outside of the cake so that the filling is smooth.

  8. Step 8:

    For the ganache icing, break up the chocolate into very small pieces and set aside in a bowl. Heat the double cream until just before boiling and then pour over the chocolate and let it stand for 5 mins. Using a whisk, start in the centre of the bowl and slowly mix the cream and chocolate until combined and smooth. If the chocolate separates, add a little boiling water to the mixture and whisk back to a smooth consistency.

  9. Step 9:

    Pour the ganache mixture over the cake letting it fall down the sides of the cake and working with a pallet knife work the mixture until you arrive at your desired finish. 

Ingredients

  • For the cake

    • 175g Billington's Light Muscovado Sugar
    • 175g Billington's Unrefined Golden Caster Sugar
    • 225g Allinson's Plain White Flour
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 2 Egg(s) (free range)
    • 1.5 tsp Baking powder
    • 1.5 tsp Bicarbonate of Soda
    • 90g Cocoa powder
    • 250ml Water (boiling)
    • 250ml Whole milk
    • 125ml Vegetable oil
  • For the creamy filling

    • 150g Billington's Unrefined Golden Icing Sugar (sifted)
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 350g Cream cheese
    • 125ml Double cream
  • For the ganache

    • 200ml Double cream
    • 200g Dark chocolate (60%-70%)

Utensils

  • 2 x 20 cm sandwich tins
  • Electric whisk
  • Mixing bowl
  • Baking parchment
  • Wire cooling rack
  • Pallet knife
  • Sauce pan
  • Wooden spoon

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